jmckee: I am through Cincy quite often. Either through the airport or driving. Next time I drive through which is often, I am going to stop at Camp Washington. I will try that local cuisine. I have stopped several times at the new "Gold Star" restaurants which seemed to be every where now. I always get the total dish of chili excluding beans which do not like me. I think Cincy is a unique city that seems to have all sorts of unique foods. I do not know why! I like the area on the river directly across from Cincy.

Paul E. SmithKnoxville, TN

Do by all means go to Camp Washington. They were hands down the best when I lived in Kentucky. I,ve not been to the new place, but from what I have heard It's just as good as it was in the old place.

As far as goetta is concerned, I always felt it was more like a form of meatloaf. It's great stuff.

As to the Carolina style liver sausages discussed in this thread are these anything like liverwurst?

The closest thing in SC to liverwurst would be a liver pudding in a casing called "Stick Pudding." It's made with rice as a filler, and is wonderful with grits and as a sandwich. If you try to fry it, it will soften and become impossible to deal with. You can cut it in rounds and broil it on toast.

In my household (me at 72 and my granddaughter at 14) I have to buy 2 packages and label each one, or she will eat both. She loves to take stick pudding sandwiches to school and gross out her friends.

Livermush is a far cry from liverwurst, being closer to (but not the same as) Pennsylvania scrapple.

Apparently there is a generation gap in my family. My parents and grandparents were all big Goetta fans, but my brother, sister and I all missed out on that particular taste bud. I don't think either of my kids have ever tried it, but when you consider that neither my wife or I like it, I guess there's not much choice of the next generation carrying that torch either.

I grew up with goetta and my mom makes some of the best. I decided a few months back that I'd better learn how to make it since she does not live nearby and is up in years. I make a really good goetta. it's actually quite simple and will offer to share next time I make some.

I was in Washington, DC a few weeks ago and I was suprised that many of the restaurants that existed around the Marriott Residence Inn located just south of the capitol on 3rd street served goetta.

I had never tried it and since Carlton Pierre indicated it was one of his favorites, I had to do it. It was served pretty thin and crispy and just barely mildly spicy. Most of the restaurants around me were breakfast and lunch only as they catered to NASA and a lot of government buildings. All tended to do buffet and to my surprise, they were very good. I saw goetta at each of them. That surprised me as I did not expect this in DC??!!

I was in Washington, DC a few weeks ago and I was suprised that many of the restaurants that existed around the Marriott Residence Inn located just south of the capitol on 3rd street served goetta.

I had never tried it and since Carlton Pierre indicated it was one of his favorites, I had to do it. It was served pretty thin and crispy and just barely mildly spicy. Most of the restaurants around me were breakfast and lunch only as they catered to NASA and a lot of government buildings. All tended to do buffet and to my surprise, they were very good. I saw goetta at each of them. That surprised me as I did not expect this in DC??!!

Paul E. SmithKnoxville, TN

Wow, never saw goetta in DC and northern VA. Lotsa scrapple, but no goetta....

Cook it up in a skillet, thinner rather than thicker for me, but, hey, eat it how you want. If you have to add a sauce, I prefer ketchup to syrup. Either way, if you haven't tried it, the next time you are in Cincy find a local and have him/her point you towards a good breakfast place with goetta.

This is a great recipe! May I suggest cutting the water down to 7 cups. I also use pork sausage and ground chuck (after all this isn't the great depression after all)and cook it all night in the oven while I sleep at 180 or so. I also cut back on the salt to taste. You start it on top of the stove and slow cook and stir until it all turns a pasty grey color. Pop it in the oven and the next morning all is right with the gods of breakfast. If you try homemade to factory made you won't believe the difference! Store bought in tubes is akin to dogfood in my opinion. Way to many chemicals and preservatives. Don't know how they find the room in those little packages. My favorite way to eat it is with a fried egg on top with muffin bread toast. Keep ya regular too!

For those who live in the Kroger Supermarket area, they carry GLIER'S GOETTA. Its usually next to the rolls of breakfast sausage. I use to get it in Elizabethtown, Louisville, KY and Indpls, IN. You may have to ask them to order it. I'd buy a case and freeze it until I needed it.

I had my first experience with goetta last weekend at Camp Washington Chili. My cousin and I split an order. It did remind me of the scrapple we have here in Pennsylvania only a bit leaner. It was quite good and I would definitely get it again.

For local Cincinnati restaurant goetta, IMHO you can't beat Price Hill Chili's goetta. I still think they have the best breakfasts around (served all day), but I'm probably biased, having grown up near there.

I only ordered it 1X. Its was explained as a type of sausage. It looked great all golden brown. The taste was like fried cardboard w/no meat at all! I didnt know then that a lot of folks used syrup on it. i trieed catsup after the 1st bite than gave up. Worse it was 50 cents more than bacon!britt

Just spent two days in Cincy and had the goetta omelette at Camp Washington and the goettawurst at Mecklenburg Gardens. That and a few scoops of Graeter's ice cream and I have had a fill up of Cincinnati heaven.

Scrapple,Yummy when made from scratch, Neese brand is great,sold only in S.Va and NC as it is made with no preservatives. To make at home use lean pork shoulder, boiled then chopped fine, add sage,salt and 1cup white corn meal per 1LB of pork. Pour in loaf pans, let cool. Fry thin slices until crisp, I like it with syrup.

I've made this recipe and found it to taste very close to Gliers. It's a lot of work but works out well. I usually make 1/2 the recipe because it makes a lot and a whole batch won't fit into my crock pot.

I omit the oil and slice it thinly and fry it in a non-stick pan over a low heat until well browned. This way it will crisp up nicely and won't fall apart. If you cook it in the oil, I find it falls apart.

1. Bring water, salt, and pepper to boil in a slow cooker set to High. Stir in steel cut oats, cover, and cook 90 minutes. 2. In a large bowl, mix beef, pork, and onions. Stir into the oat mixture, and reduce heat to Low. Cover, and continue cooking 3 hours, stirring occasionally. 3. Transfer the mixture to a medium baking pan, and cool until semi-solid. Turn out onto wax paper, and chill 1 hour in the refrigerator, or until firm. 4. Heat oil in a large, heavy skillet over medium high heat. Cut the refrigerated mixture into thin slices. Cook slices one at a time in the heated oil until evenly brown.

At Bev's Cafe in Red Wing, MN the house-made version of goetta is known as gritwurst and is practically identical to the patty shown above. I asked about it afterward and was told that the primary ingredients are ham hocks and steel-cut oats; I liked it but my wife didn't.

For those so inclined, and I am one of those, may I suggest googling the Apple Scrapple Festival in Bridgeville, Delaware. It's a great fall event. Not goetta, but I thought that those following this thread might find it of interest.